Peningkatan Derajat Deasetilasi Kitosan dari Cangkang Rajungan dengan Variasi Konsentrasi NaOH dan Lama Perendaman

Tobing, Mike T. L.; Prasetya, Nor Basid Adiwibawa; Khabibi, Khabibi

doi:10.14710/jksa.14.3.83-88

Cited by 8 publications

(11 citation statements)

References 4 publications

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“…The synthesis of chitosan can be carried out by deacetylation of chitin isolated from shrimp shells. Chitosan characterization can be performed by measuring the degree of deacetylation by using FTIR [8]. Chitosan nano particles can be prepared by ionic gelation method using tripolyphosphate as crosslinker.…”

Section: Introductionmentioning

confidence: 99%

Synthesis of Nano Chitosan as Carrier Material of Cinnamon’s Active Component

et al. 2018

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Development and innovation to improve the efficacy of active ingredients of a plant can be done by using nanoparticle encapsulation of chitosan, which has dual function of protecting natural extracts degradation and delivering natural extracts to the target site. Chitosan is a natural polymer that is nontoxic, mucoadhesive, biodegradable, and biocompatible. This polymer also has a low level of immunogenicity and can be prepared into nanoparticles in mild conditions that make it suitable for natural extracts delivery systems. This paper reported synthesis of chitosan nanoparticles for cinnamon’s natural extract delivery. Chitosan synthesis was carried out by chitin deacetylation isolated from shrimp shells. Chitosan characterization was done by measuring deacetylation degree by FTIR. Chitosan nanoparticles were prepared by ionic gelation method using tripolyphosphate as crosslinker. Morphology and particle size of nano chitosan were characterized using a scanning electron microscope (SEM) and a transmission electron microscope (TEM). The result found that the yield of deproteinated chitin was 62.60%. Further process of demineralization resulted a yield of 52.60%, then depigmentation with a yield of 75.56%, and deacetylation with a yield of 79.02%. FTIR analysis showed that deacetylation degree of chitin into chitosan was found of 87.78%. Characterization by SEM found that nano chitosan has a particle size of 87 nm. While TEM images showed that the nano chitosan has a uniform shape and a lower physical aggregation.

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Section: Introductionmentioning

confidence: 99%

Synthesis of Nano Chitosan as Carrier Material of Cinnamon’s Active Component

et al. 2018

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“…Pengaruh suhu terhadap derajat deasetilasi menunjukan bahwa semakin tinggi suhu maka derajat deasetilasinya juga semakin besar 14 . Spektrum FTIR menunjukkan derajat deasetilasi yang tinggi pada suhu 80 C. Sesuai dengan penelitian sebelumnya yang menyatakan bahwa suhu, waktu, ukuran partikel dan konsentrasi berpengaruh terhadap derajat deasetilasi dimana semakin meningkat suhu maka semakin banyak gugus asetil yang terlepas dari kitin sehingga meningkatkan derajat deasetilasi kitosan yang dihasilkan 15 sebagai Edible Coating pada Buah Anggur Merah (Vitis vinifera) (Sri Wahyuni, Ranti Selvina, Puspa Julistia Puspita, Haryo Tejo Prakoso, Priyonoa, dan Siswanto) inframerah kitosan hasil penelitian pada bilangan gelombang 3.448,33 cm -1 yang berada di sekitaran bilangan gelombang 3.377,95 cm -1 pada kitosan standar menunjukkan adanya vibrasi pembengkokan gugus OH dan NH 2 (Gambar 1). Vibrasi peregangan bilangan gelombang 1.659,82 cm -1 yang berada di sekitaran bilangan gelombang 1.660,5 cm -1 pada kitosan standar merupakan pita serapan gugus ikatan C=O yang menunjukkan adanya gugus amida sekunder.…”

Section: Derajat Deasetilasi Kitosan Bsfunclassified

EXTRACTION, CHARACTERIZATION AND APPLICATION OF CHITOSAN DERIVED FROM MAGGOT (BLACK SOLDIER FLY) WASTE AS EDIBLE COATING FOR RED GRAPES (Vitis vinifera)

Wahyuni¹,

Selvina

Puspita

et al. 2021

J. Penelit Pascapanen Pertan

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Black Soldier Fly (BSF) farming showed an increasing trend in the past 5 years. The production process generates a leftover, that is the exuviae which are still untapped. BSF exuviae contain chitin and chitosan which can be utilized in various fields, one of which is fruit preservatives. Grapes (Vitis vinifera) is known to have many benefits and has a content of vitamins A, B, C, and E but it has a short shelf life. The purpose of this study was to characterize chitosan from BSF exuviae and choose the best edible coating method to be applied to grapes to prolong the grape’s storage time. Characterization includes physical condition, percent solubility, degree of deacetylation, and yield of the chitosan. Then, edible coating tests were carried out with 2% acetic acid solvent followed by two different methods, namely dyeing method with 5, 10 and, 15 minutes immersion time and spray method with a chitosan solution concentration of 0,5%, 1%, 1,5%, 2 %, and 2,5%. The results showed that chitosan extracted from BSF exuviae produced a physical appearance in the form of white brown powder with 55% solubility and a degree of deacetylation of 91,88%. The chitin yield is 16,2%, followed by the chitosan yield of 4,8%. The best edible coating method which can maintain the physical appearance of grapes and inhibiting fruit decayed was obtained by dipping method at a concentration of 2,5% for 10 minutes. Based on the overall observations, however, the results obtained from the dip and spray method were not significantly different.

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“…Riwayat artikel: Diterima 8 September 2020, Disetujui 2 November 2020 Cara sitasi: Wulandari, W T., Nurzaman., Pratita A T K., & Idacahyati, K. (2020) (Bahri et al, 2015;Mursida et al, 2018). Selain itu, penggunaan NaOH dengan konsentrasi yang tinggi dapat merubah konformasi kitin yang tebal dan rapat sehingga proses deasetilasi akan semakin mudah terjadi (Tobing et al, 2011).…”

Section: Kata Kunci: Cangkang Kerang Hijau Kitin Kitosan Deasetilasiunclassified

Pengaruh Variasi Konsentrasi NaOH Terhadap Nilai Derajat Deasetilasi Kitosan dari Limbah Cangkang Kerang Hijau (Perna viridis L)

Wulandari

Nurzaman²,

Pratita³

et al. 2020

Kovalen

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Chitin which is the result of processing from green conch shell waste can be transformed into chitosan through a deacetylation process using variations in the concentration of NaOH. This study aims to determine the optimum conditions of variations in base concentration to the value of the degree of deacetylation of chitosan. The types of bases used are NaOH with the concentration variations of 50%, 55%, and 60%. Chitosan obtained was calculated the yield and characterized using FTIR. The results showed the optimum condition of the value of chitosan deacetylation degree was achieved by using 60% NaOH which produced the highest deacetylation degree value of 76.5%. Keywords: Green mussels shell, chitin, chitosan, deacetylation

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Peningkatan Derajat Deasetilasi Kitosan dari Cangkang Rajungan dengan Variasi Konsentrasi NaOH dan Lama Perendaman

Cited by 8 publications

References 4 publications

Synthesis of Nano Chitosan as Carrier Material of Cinnamon’s Active Component

Synthesis of Nano Chitosan as Carrier Material of Cinnamon’s Active Component

EXTRACTION, CHARACTERIZATION AND APPLICATION OF CHITOSAN DERIVED FROM MAGGOT (BLACK SOLDIER FLY) WASTE AS EDIBLE COATING FOR RED GRAPES (Vitis vinifera)

Pengaruh Variasi Konsentrasi NaOH Terhadap Nilai Derajat Deasetilasi Kitosan dari Limbah Cangkang Kerang Hijau (Perna viridis L)

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